2 cup whole wheat flour, stirred
2 package active dry yeast, or
1 tsp salt
3/4 cup water
1/2 cup buttermilk
1 1/2 cup raisins, golden
1 vegetable oil
2 cup confectioners' sugar
2 1/2 tsp milk
1/4 cup sugar
2 tsp active dry yeast, bulk
2 tsp cinnamon, ground
1/3 cup butter or regular margarine
2 each eggs, lg
2 1/2 cup unbleached flour, sifted -----vanilla frost
1/4 tsp vanilla
A Recipe for
Golden Raisin Loaves
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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Food Tip |
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This Recipe for Golden Raisin Loaves is one of thousands in the Recipes-to-go Fruit Cookbook.
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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This is a recipe for Golden Raisin Loaves from the recipe cookbook of Recipes-to-go (Fruit)
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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| Jewish Proverb |
Food Tip |
NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups
depending on Stir 1 3/4 cups of the whole wheat flour, sugar,
undissolved yeast, salt and cinnamon together in a large mixing bowl.
Heat the water and butter in a saucepan over low heat to very warm
(120-130 degrees F.). Remove from the heat and stir in the
buttermilk. Add to the flour-yeast mixture and beat, with an electric
mixer on medium speed, until smooth, about 2 minutes. Add the eggs
and beat an additional 2 minutes, then stir in the raisins. Gradually
add the remaining 1/4 cup of whole wheat flour and enough white flour
to make a stiff but light dough. (Heaviness indicates too much flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn
the dough out onto a lightly floured surface and knead until smooth,
about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30
minutes. Punch the dough down and divide in half. Let rest 10
minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the
edges. Tuck the ends under to form rounded edges, (the loaf should be
about 7 X 3-inches in size). Place on a greased baking sheet. Brush
with oil and repeat for the second batch of dough. Cover and let
rise in a warm place until almost doubled, about 30 minutes. Bake in
a preheated 375 degree F. oven for 25 minutes or until the loaves
sound hollow when tapped. Remove from the baking sheet and cool on
wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and
beat until smooth.
Serves: 10
Golden Raisin Loaves Recipe brought to you by Recipes To-Go